News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1887-03-17
HOUSEHOLD AFFAIRS.
Economical Souns.

A writer says in Farm and Garden: In
our household, lately, there have been
several trials in economical soup making.
In one instance, three pints of water
were put into saucepan, and one large
bone from beefsteak and two from a
moderate sized Eeef roast were added.
These were boiled gently between three
and four hours, or till the water had &C
quired the taste of soup. This made
more than one quart of soup. An onion
was put in with the meat, and, just be-
fore it was done, white potatoes cut in
small squares were added. A seasoning
of salt and pepper and bunch of pot
herbs must be put in just after the bones.
In one instance a tablespoon of tomatoes
cut fine was added. The soup is sup
posed to be richer if the bones are
cracked before using them. Those who
like small dumplings can supply them.
A slight thickening of flour is necessary
to give the soup "body," as it is
termed. Soups made in this way can be
varied from day to day by the addition
of different vegetables or seasoning. A
pod of the small red pepper gives pun
gency. Germans add vinegar and spices.
Drowned flour adds color, if preferred.
Mutton Soup: The water left after
boiling leg of mutton makes excellent
soup if boiled down. 1t can be kept
till the next day, the grease taken off
then, and the liquor be boiled down. If
made the same day it is necessary to
skim it well so as to free it from fat.
When the soup is to be made, the pot
herbs should be put in just after the
water has boiled up, bringing out the
blood and scum from the meat. This
must be skinned off nicely. Do not
keep the meat in any longer than to have
it just tender. Allow from three to four
hours for cooking; but this time will de-
pend somewhat on the size of the piece
of meat. If the meat is wanted cold it
must be put to cook earlier. Vegetables
can be added afterward. The thicken-
ing is put in after the meat is removed,
and can be made to suit the taste.
Black Bean Soup: This is q fashion
able soup, but is also an economical one.
To one pint of black beans Tor white) al
low four quarts of water. Boil them till
soft, then press them through colan-
der, keeping the water in which they are
boiled. Boil the beans in this down to
the consistency of soup, which can be
done on the next day, if preferred. Sea-
son to taste, in second boiling, with pep
per and salt and allspice. When ready
for the table, slice up two hard boiled
eggs and add to it.
Il am-Bone Soup: Should the ham be
alittle strong, boil the ham bone, which
of course should have little meat with
it, in plenty of water for five or more
minutes; then pour it off and add
enough fresh water to freely cover it.
This should be cooked gently, tasted
and seasoned. Cut potato fine and boil
with it. Other potatoes can be added,
cut into pieces, before the soup is done
Just before serving pour in enough milk
to make it palatable, and thicken to taste.
The soup should be free from fat The
water in which the whole hams are
cooked, if the ham is sweet, can also be
used for soup. All the fat should be re-
moved, and vegetables, seasoning, and
added to taste. The water
in which sailed beef and cabbage are
boiled is often used for soup when the
beef is not very salt.